Gluten Free Vegan Gnocchi

You can never have too many Mediterranean recipes, so give Gluten Free Vegan Gnocchi a try. This recipe serves 4. This hor d'oeuvre has 133 calories, 4g of protein, and 0g of fat per serving. For 31 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires salt and pepper, ener-g egg replacer, chickpea flour, and potato starch. 1 person has made this recipe and would make it again. It is a good option if you're following a gl

Ingredients

• 1 pound yukon gold potatoes
• 2 tablespoons ener-g egg replacer
• 2 tablespoons chickpea flour
• 3 tablespoons potato starch
• 4 servings salt and pepper

Instructions

1. Preheat oven to 425F. Pierce potatoes 2-3 times with a fork, place on a microwave-safe plate and microwave for 3 minutes. 2. Place potatoes on racks set over a cookie sheet and bake 1 hour. 3. Allow to cool until you are able to handle them, then peel them into a potato ricer or food mill basin and run through. 4. Add egg replacer and beat in. 5. Combine the chickpea flour and potato starch, then add to the potato mixture and blend to a fairly stiff dough. 6. Divide into four even pieces and chill 1 hour. 7. Roll out 1 porton of the dough into a rope about 20" long. 8. Cut rope into approximately 1" pieces and place onto a lined or greased cookie sheet. 9. With the back of a fork, slightly flatten each of the gnocchi. Chill 1 hour before cooking or freeze on the sheet and transfer to a freezer bag for later cooking. 10. Repeat process with remaining dough. 11. To cook, heat 1/2 tbsp of oil or a small amount of non-stick spray in a large skillet (or for a non-vegan version, cook some bacon until crisp and use the bacon fat). 12. Add chilled gnocchi and cook, stirring once or twice, until well browned on all sides. 13. Add desired sauce (don't add too much or they will fall apart) and toss well.